Enjoy beef brisket recipe jewelled with pomegranate seeds. It’s a great dish for the Jewish New Year - pomegranate is often enjoyed in the celebrations.
- Serves: 4 persons
- 1 ⅗kg beef brisket (if rolled, unroll it)
- 2red onions, finely sliced
- ½pomegranate, seeds only
- cooked giant couscous tossed with 10g coriander leaves, urfa chilli, chopped cucumber and lemon zest, to serve (optional)
- 120ml pomegranate molasses
- 60ml olive oil
- 2tsp ras el hanout
- 4garlic cloves, finely chopped
- 1tsp urfa chilli flakes
Step 1Mix the marinade ingredients together in a small bowl with ¾ tsp fine salt. Put the beef in a large ovenproof dish. Pour over half the marinade, spread evenly, then turn and pour over the rest of the marinade to coat. Cover and chill overnight.
Step 2Remove the beef from the fridge up to 1 hr before cooking to come up to room temperature. Heat the oven to 240C/220C fan/gas 9.
Step 3Turn the meat in the marinade, leaving the fatty layer on the top. Tuck half the onions underneath the meat and spread the rest on top. Cover loosely with foil. Roast for 15 mins, then turn the oven down to 170C/150C fan/gas 3. Cook for a further 2 hrs 30 mins, or up to 3 hrs. It’s ready when a fork goes into the meat and comes out easily – it should also be flaky. If not, put back in the oven for another 30 mins.
Step 4Rest the brisket for 15 mins, still covered with foil, then transfer to a board. Sprinkle the pomegranate seeds over and serve with a giant couscous salad, if you like, or shred using two forks, then spoon over some of the sauce from the dish.